Combined effect of ascorbic acid and gamma irradiation on microbial and sensorial characteristics of beef patties during refrigerated storage.
Citation
Giroux, M., Ouattara, B., Yefsah, R., Smoragiewicz, W., Saucier, L., et Lacroix, M. (2001). « Combined effect of ascorbic acid and gamma irradiation on microbial and sensorial characteristics of beef patties during refrigerated storage. », Journal of Agricultural and Food Chemistry, 49(2), p. 919-925.
Date de publication
2001-12-31